🍽️ Ingredients
- 1¼ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- Cream cheese frosting
👩🍳 Preparation
1
Preheat the Oven
Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
⏱ About 3 minutes2
Mix Dry Ingredients
Whisk together flour, cocoa powder, baking soda and salt.
⏱ About 2 minutes3
Mix Wet Ingredients
Whisk sugar, oil, egg, buttermilk, vanilla, vinegar and red food coloring until smooth.
⏱ About 3 minutes4
Combine
Add the dry ingredients to the wet mixture and stir just until no dry streaks remain.
⏱ About 2 minutes5
Fill the Liners
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
⏱ About 3 minutes6
Bake
Bake until the tops spring back lightly and a toothpick comes out clean.
⏱ About 18–20 minutes7
Cool
Let the cupcakes cool completely before frosting.
⏱ About 30 minutes8
Frost
Pipe or spread cream cheese frosting over each cupcake and finish with red velvet crumbs.
⏱ About 8 minutes📦 Storage
Store frosted cupcakes covered in the refrigerator for up to 4 days.
🍓 Serving Suggestions
Serve at cool room temperature with coffee, milk or fresh berries.